Food Manager Exam (all 100% correct answers) Questions And
Answers (TexasFood Manager Exam ) 2023/2025
._____________ is defined as those activities, other than monitoring, that
determine the validity of the HACCP plan and that the system is operating
according to the plan. - ANSWER-Verification
."Chilling" is mostly commonly practiced by - ANSWER-Commercial food
distributors
.A __________is a step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level. -
ANSWER-Critical control point
.A food handlers duties regarding food safety include all of the following except
- ANSWER-Periodically test food for illness causing microorganisms
.A food preparer brings you a bag of rice with a few black things among the
grains. You suspect mouse droppings, but you are not sure. What should you
do? - ANSWER-Dispose of the bag and check other bags in storage.
.A HACCP plan that is developed totally by outside experts runs the risk of
lacking:` - ANSWER-Recommendations for appropriate controls.
.A maximum and or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate or reduce the
,occurrence of a food safety hazard to an acceptable level is known as: -
ANSWER-Critical limit
.A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets
held within the carton brown edges. These are signs of: - ANSWER-Thawing and
refreezing
.A well-designed building should have all of the following except: - ANSWER-
Locker rooms with showers.
.According to the Food Code, proper food labels should NOT contain - ANSWER-
The date that frozen preparation-needed foods are to be consumed.
.After identifying potential hazards, the HACCP team conducts hazard
evaluation to decide ___________________________ criteria except. - ANSWER-
Dietary effects of the potential hazard
.All of the following are the most common critical control points except -
ANSWER-Customer Service
.All of the following are time/ temperature control for safety foods except: -
ANSWER-Cooked vegetables and pasta
.All of the following bacteria can cause foodborne illness except? - ANSWER-
Acidophilus milk
, .All of the following records are part of a HACCP except: - ANSWER-Employee
hiring records
.All toilets in a food service establishment must have: - ANSWER-Hot running
water
.Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER-
Forbidding unauthorized persons from handing food.
.An effective way too choose reputable suppliers is to: - ANSWER-Visit the
warehouses.
.An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? - ANSWER-Pests have gotten into
the bag and left waste secretions in the oatmeal.
.An organism that lives in or another organism often with harmful side effects
but without benefits are - ANSWER-Virus
.Appendix B is an example of a flow diagram for the production of frozen
cooked beef patties. - ANSWER-1. Receiving (beef)
2. Grinding
3. Mixing
4. Forming
5. Cooking
6. Freezing
Answers (TexasFood Manager Exam ) 2023/2025
._____________ is defined as those activities, other than monitoring, that
determine the validity of the HACCP plan and that the system is operating
according to the plan. - ANSWER-Verification
."Chilling" is mostly commonly practiced by - ANSWER-Commercial food
distributors
.A __________is a step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level. -
ANSWER-Critical control point
.A food handlers duties regarding food safety include all of the following except
- ANSWER-Periodically test food for illness causing microorganisms
.A food preparer brings you a bag of rice with a few black things among the
grains. You suspect mouse droppings, but you are not sure. What should you
do? - ANSWER-Dispose of the bag and check other bags in storage.
.A HACCP plan that is developed totally by outside experts runs the risk of
lacking:` - ANSWER-Recommendations for appropriate controls.
.A maximum and or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate or reduce the
,occurrence of a food safety hazard to an acceptable level is known as: -
ANSWER-Critical limit
.A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets
held within the carton brown edges. These are signs of: - ANSWER-Thawing and
refreezing
.A well-designed building should have all of the following except: - ANSWER-
Locker rooms with showers.
.According to the Food Code, proper food labels should NOT contain - ANSWER-
The date that frozen preparation-needed foods are to be consumed.
.After identifying potential hazards, the HACCP team conducts hazard
evaluation to decide ___________________________ criteria except. - ANSWER-
Dietary effects of the potential hazard
.All of the following are the most common critical control points except -
ANSWER-Customer Service
.All of the following are time/ temperature control for safety foods except: -
ANSWER-Cooked vegetables and pasta
.All of the following bacteria can cause foodborne illness except? - ANSWER-
Acidophilus milk
, .All of the following records are part of a HACCP except: - ANSWER-Employee
hiring records
.All toilets in a food service establishment must have: - ANSWER-Hot running
water
.Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER-
Forbidding unauthorized persons from handing food.
.An effective way too choose reputable suppliers is to: - ANSWER-Visit the
warehouses.
.An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? - ANSWER-Pests have gotten into
the bag and left waste secretions in the oatmeal.
.An organism that lives in or another organism often with harmful side effects
but without benefits are - ANSWER-Virus
.Appendix B is an example of a flow diagram for the production of frozen
cooked beef patties. - ANSWER-1. Receiving (beef)
2. Grinding
3. Mixing
4. Forming
5. Cooking
6. Freezing
